Indian 120 min

Chicken Haleem

Name: Chicken Haleem
Total time: 120 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs bone-in chicken, skinless; 1/2 cup whole wheat berries, soaked overnight; 1/4 cup chana dal, soaked; 1/4 cup moong dal; 1/4 cup masoor dal; 4 tablespoons ghee; 2 large onions, thinly sliced; 2 teaspoons haleem masala; 1 teaspoon garam masala; 1 teaspoon turmeric; Salt to taste; Fried onions, lemon wedges, green chutney, and ginger julienne for serving

high-proteincomfort-fooddairy-free

Ingredientsfor 2

420

Cal

38g

Protein

34g

Carbs

14g

Fat

12 lbs bone-in chicken, skinless
21/2 cup whole wheat berries, soaked overnight
31/4 cup chana dal, soaked
41/4 cup moong dal
51/4 cup masoor dal
64 tablespoons ghee
72 large onions, thinly sliced
82 teaspoons haleem masala
91 teaspoon garam masala
101 teaspoon turmeric
11Salt to taste
12Fried onions, lemon wedges, green chutney, and ginger julienne for serving

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Instructions

1
Cook wheat berries in 6 cups water until soft (60–70 minutes). Add soaked dals and cook another 20 minutes. Meanwhile, pressure cook chicken with turmeric and salt until falling off the bone (20 minutes). Shred the chicken finely.
2
Fry onions in ghee for 15 minutes until very crispy and golden. Remove half. Add haleem masala and garam masala to remaining onions in the pot. Cook 2 minutes. Add shredded chicken and cook 5 minutes.
3
Blend the wheat-dal mixture coarsely. Add to the chicken pot. Stir vigorously and continuously for 15–20 minutes over medium heat — this develops the signature thick, creamy, stretchy texture. Season with salt. Serve topped with fried onions, lemon, ginger, and green chutney.